Author
Topic: Hummus! (Read 6896 times)

Several people posted on the "Food Processor" thread that they make their own homemade hummus. I want to start doing this as well. I've looked online for recipes and it seems to be fairly simple, but I'd like to know how you guys make yours. Any special tips or tricks to make it extra yummy? I want to start making my own in a few days when I finish what I have in the house already.

Logged

What have you got? Is it food? Is it for me? I want it whatever it is!

SamiHami, a trick my uncle uses (and that he gave to me) when he makes is hummus, is to use peanut butter instead of Tahini (barring peanut allergies of course) He says it's because he doesn't use Tahini that often and it ends up going rancid in the fridge. Me personally, I like it better with peanut butter, hence why I use it.

Mine is a can of chickpeas, the juice of half a lemon, 2 cloves of garlic, about a tablespoon of olive oil and about 2 tablespoons of tahini (or natural peanut butter) and enough water to make it a good consistency.

Now that I grow a lot of my own herbs, I may try adding various ones and seeing how it turns out.

ETA: I forgot the salt! About 1/2 tsp per can of chick peas. I also toss in some freshly ground black pepper.

« Last Edit: April 29, 2013, 03:57:51 PM by Outdoor Girl »

Logged

After cleaning out my Dad's house, I have this advice: If you haven't used it in a year, throw it out!!!!.

That's the basic. To that I add any of the following (not all at once though!):chipotles in adobo, fresh jalepeno, fresh bell pepper, 1 bulb roasted garlic (omit the garlic powder if using this), roasted red pepper, herbs, etc

Or for a fancy looking hummus, say for a party, I make the basic, then top with a dollop of one of the following made separately in the mini chop: roasted red peppers, fresh basil, fresh lemony (an herb), sea salt and some olive oilorsundried tomato, fresh basil, fresh chives, sea salt and olive oilor(all fresh) rosemary, thyme, parsley and olive oil then in the mini chop then stir in some pine nuts

I usually do canned chick peas, liquid from can, some olive oil, tahini, garlic, fresh parsley, S&P, little bit of lemon juice and zest. I use the liquid from the canned peas to smooth it out. I also make a version where I omit the lemon and parsley and add in a few jarred roasted peppers for roasted pepper hummus. That stuff is awesome!

I don't make it too often so I end up throwing away tahini. I'll have to try the natural peanut butter method since I can buy that in small amounts made on the spot at the market, this way I only buy what I need. I love peanut butter but I'm very skeptical about how it may alter the taste of the hummus. I can't imagine adding it with roasted peppers or garlic, but I'm willing to give it a try.

SamiHami, a trick my uncle uses (and that he gave to me) when he makes is hummus, is to use peanut butter instead of Tahini (barring peanut allergies of course) He says it's because he doesn't use Tahini that often and it ends up going rancid in the fridge. Me personally, I like it better with peanut butter, hence why I use it.

Agreeing with others that peanut butter works well, if you don't have or want to keep tahini.

Also agreeing that to the basic chickpeas, olive oil, lemon juice, thanini, salt you can expand into a lot of options, herbs, chiles, citrus zest, olives, etc.

Boyfriend and I both love hummus, but have differing preferences on the amount of salt, garlic and - importantly, consistency. I like hummus thick, thinned with olive oil, boyfriend likes it thinned with the juice from the canned chickpeas. The plus of making it yourself, aside from cost savings, is figuring out what texture and taste *you* most enjoy, and a big upside is that it is hard to ruin a batch - you can revise it if you wish.

We have made hummus in the full size food processor (which I like best for smooth, fluffier consistency) and the mini food processor attachment to our blender, which is easier and faster for clean up, but just a little less good for texture - at least with the one we have.

Logged

Never refuse to do a kindness unless the act would work great injury to yourself, and never refuse to take a drink -- under any circumstances.Mark Twain

1 can chickpeas (drained)1 or 2 cloves of garlic (I'd go higher, but I start to smell funny afterwards, according to DF)a pinch of salta bunch of cayenne pepper (to taste... I like a lot)juice from 1/2 - 1 lemonolive oil (or a mediterranean blend) until you get the right consistency. I dip whole wheat pita bread in mine. Yum! Dinner!

I may need to run to the store now...

Logged

What part of v_e = \sqrt{\frac{2GM}{r}} don't you understand? It's only rocket science!

"The problem with re-examining your brilliant ideas is that more often than not, you discover they are the intellectual equivalent of saying, 'Hold my beer and watch this!'" - Cindy Couture